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Vegan Chick’n Enchilada Chili

I’ve been busy with many aspects of my life lately, an haven’t had as much time to cook elaborate meals very often: enter the slow cooker. it’s been super fun to play with now that I got a much larger one, and I’ve been veganizing many non-vegan recipes I have found online this month for leftovers. Today’s recipe is my veganized version of a Chicken Enchilada Chili.

Ingredients:

1 package TJs vegan chick’n strips

1 bag frozen corn

1 can drained black beans

1 can drained kidney beans

1 can red enchilada sauce

2 TBsp taco or enchilada seasoning

1 bag daiya cheddar cheese

sour cream and tortilla chips to top the chili

I put all the ingredients in the slow cooker except the toppings and cooked on high for 4 hours.